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Super greens soup


Serves 3-4

1 tbsp extra virgin olive oil

1 large onion, finely chopped

300g leeks, slices

1 1/2 litres of vegetable stock

1/2 green cabbage, shredded

150g green lentils, rinsed

125g spinach

1 large bunch parsley


1. Heat the oil in a large saucepan and lightly sauté the onion and leeks until soft.

2. Add the lentils, shredded cabbage and stock to the pan.

3. Cook for 30 minutes until the lentils have softened.

4. Add the spinach and remove from the heat once wilted.

5. In batches, pour the soup into a blender and blitz for 60 seconds until the mixture is smooth.

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